While on a visit to Spain my friend and I explored The Mercat de Sant Josep de la Boqueria better known as La Boqueria, a foodie haven located in the Ciutat Vella district of Barcelona. After a few tastings in the market, we ventured home with our prized stash of goods in hand ready to prepare a wonderful home cooked meal which included this simple and refreshing – grilled cucumber salad. This was one of those rare occasions when my camera failed me (dead batteries), so while this meal will always be a cherished memory, all I can do is share the recipe. If you find yourself in Barcelona be sure to visit and explore this wonderful market.
La Boqueria is a gastronomic temple, a place that congregates all the phases in the food chain, from the producers, harvesters, butchers and fishmongers who provide the food, to the individual and professional clients who wander through this magnificent, characteristic maze of traders in charge of the market stalls. Ferran Adrià / Chef at El Bulli Restaurant
Grilled Octopus and Cucumber Salad
Serves 4Ingredients
Serves 4Ingredients
- 1/2 cup white vinegar
- 1/4 cup sour cream
- 1 small onion, cut in very thin slices
- salt and pepper to taste
- 3 English cucumbers, sliced thin
- 1/2 lb of octopus tentacles, sliced in 1/4″ rings
- 1/4 cup of fresh dill, finely chopped
Directions
- In a large bowl add vinegar, sour cream, and onions – mix together. Add salt & pepper to taste.
- Toss in sliced cucumbers and place in the refrigerator for one hour.
- Slice the octopus in thin rings and place in a bowl. Add olive oil and salt
- Heat grill (or heavy skillet) over medium high heat, add octopus and cook for 5 minutes
- Remove the cucumbers from the refrigerator, add the octopus and mix together
- Garnish with dried oregano and serve.
